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Potato-Stuffed French Toast Florentine

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Prep Method: Pan Fried


Breakfast/BrunchMain Dish

Prep Time

60 Mins

Cook Time

10 Mins


Serves 24 ( 1 stuffed french toast per serving)


  • 48 slices Brioche Bread, Sliced
  • 12 cups Heavy Cream
  • 36 eggs Large Eggs
  • 12 cups Potato Flakes, Dehydrated
  • 1.5 cups Canola Oil
  • 12 cups Mashed Potatoes
  • 6 cups Gruyere Cheese, Coarsely Grated
  • 24 cups Baby Spinach, Raw
  • 6 cusp Hollandaise Sauce
  • 24 each Prosciutto, Sliced, Baked until Crispy
  • 2 Tablespoons Smoked Paprika


  1. In a saucepot, mix hot mashed potatoes and Gruyere cheese until cheese has melted. Set aside, hold hot.
  2. In a saute pan on med-high heat, wilt baby spinach. Set aside.
  3. Make French toast batter by whisking heavy cream and 12 eggs in a mixing bowl.
  4.  Dip each slice of brioche bread in egg mixture until fully submerged, then coat each slice with dehydrated potato flakes.
  5. Griddle crusted brioche bread on both sides until golden brown.
  6. Assemble each stuffed French toast in the following order:
    1. 1 slice French toast
    2. 1/2 cup Gruyere mashed potatoes (make a well in the middle of the mash)
    3. 1 poached egg (in mashed potato well)
    4. 1/2 cup wilted baby spinach
    5. 1 slice French toast
    6. 1/4 cup hollandaise sauce drizzle
    7. 1 crispy prosciutto nest
    8. 1/4 teaspoon smoked paprika dusting
  7. Serve immediately.


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